I guess that joke doesn’t really work when you read it. Oh well… onto the article.
Summer is in full swing and this is the perfect time to find the best assortment of fresh, ripe tomatoes! Here are some tips on different ways to prepare tomatoes.

Peeling fresh tomatoes is not necessary, unless the fruit is to be cooked. Heat causes skins to slip away from the flesh, so it is best to peel a tomato before adding it to a heated dish. To peel fresh tomatoes, submerge them in a bowl of boiling water for about 30 seconds. Transfer to cold water and the skins will slip off.

Seed
Scrape seeds away from the flesh with a pointed utensil, such as a grapefruit spoon, being careful not to puncture skin. NOTE: Tomato seeds contain significant nutritional qualities and few recipes are affected by seeds. Avoid seeding if possible.

Slice
Using a serrated knife, slice tomatoes lengthwise, rather than crosswise, to retain juice. Cut off stem end and scoop out seeds and pulp with sharp utensil, such as a grapefruit spoon, being careful not to puncture skin. Sprinkle the cavity lightly with salt and turn upside down on a paper towel to drain.
Stew
Place peeled whole or cut-up tomatoes in a saucepan without water. Season with salt, pepper and a pinch of sugar; add diced onion or green pepper, if desired. Simmer, tightly covered, over low heat until done, 10 to 15 minutes, stirring occasionally.

Broil
Remove core, halve crosswise or slice. Dot with butter; sprinkle with salt, pepper or other seasonings. Broil until tomatoes are tender and topping is lightly browned.

Bake
Halve crosswise, dot with butter and season as desired. Bake in hot oven (425°F) 10 to 15 minutes. Microwave: Prepare as directed above for baking and microwave on high (100% Power) 3 to 4 minutes for four halves; 5 to 6 minutes for six to eight halves.